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© Meredith Corporation. All rights reserved. Used with permission.
In 5- or 5-1/2-quart slow cooker, layer onion, pork roast and bell peppers. In a medium bowl, stir together tomatoes, cumin, garlic salt, oregano and cayenne. Pour evenly over the mixture in the slow cooker. Add chiles and corn.
Cover and cook on High for 5 hours. Remove pork to a cutting board; keep warm.
Remove 1 1/2 cups liquid from the cooker and discard. Stir tomato paste into the remaining mixture in the slow cooker. Cover; cook for another 30 minutes.
Cut the pork roast into slices. Shred the slices using 2 forks to pull the meat apart. Add the shredded pork to the mixture in the slow cooker; heat through.
To serve, wrap the pork mixture in the warmed corn tortillas, dividing the mixture equally among the tortillas. Garnish each serving with fresh cilantro leaves and sour cream, if desired.